Lotus Root Dumplings
1.
There will be fat and lean pork, green onions and ginger, which will be minced in a meat grinder.
Add dark soy sauce, light soy sauce, salt, sugar and pepper, mix well.
2.
Wash the lotus root, scrape off the skin, shred, mix with the chopped soaking fungus, and season with a small amount of salt.
3.
Then mix with the prepared meat filling. Stir thoroughly and set aside.
4.
Make up the dough. The dumpling dough should be slightly softer, and the ratio of water to flour is about 1:2.
5.
Roll the dough into long strips and divide into small portions.
Take one portion, roll it into a dumpling wrapper, put in an appropriate amount of stuffing, and wrap it.
6.
Wrap everything in order.
7.
Take a flat-bottomed non-stick frying pan, when the pan is warm, pour a small amount of oil, shake the pan, so that the entire bottom of the pan is covered with oil; then arrange the dumplings in the pan.
Add half a bowl of water, about 1 cm past the bottom of the dumpling, and fry on medium-low heat until the water is dry.
Tips:
1 When mixing vegetable stuffing, be sure to season the vegetable and meat separately. Just add a little salt to the vegetable and mix it at the end.
2. The dumpling dough should be slightly softer. The ratio of water to flour is about 55:100. First mix it into a snowflake shape, knead it into a ball, let it stand for a while, and then knead it. It is easy to knead smooth and elastic.
3. The fried dumplings must be fried in water to ensure the outer coke and inner cooked and moisturizing.
